What potentially carcinogenic compounds can form when sodium nitrite is subjected to high-heat cooking?
Answer
Nitrosamines.
Sodium nitrite is commonly used in processed meats like bacon and hot dogs to prevent the dangerous growth of *Clostridium botulinum* and to maintain the desirable pink color. While effective for microbial control, nitrites present a chemical risk under specific processing conditions. When these meats containing nitrites are cooked at high temperatures, the nitrites can react with compounds present in the meat, leading to the formation of nitrosamines. Nitrosamines are a class of chemical compounds that have been identified as having potential carcinogenic properties, making this a primary health concern associated with heavy consumption of highly processed, nitrite-cured meats.
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